Mystery Science Kitchen 3000

The Chimichanga of Fu Manchu

Prep Time: 15-45 Minutes
Cook Time: 20 Minutes
Serves: Two decently-sized adults for a couple days.
Difficulty: It’s about as hard as it looks.                                         … that’s what she said
Recommended Sides: Not necessary if you’ve got all of your major food groups packed inside. I would, however, recommend watching Battle Royale, but only if you’re cool enough.

2 Chicken breasts, halved and sliced
1 Can refried beans
4-10 Tortillas (depending on how many days you want left-overs for)
1-2 Yellow, Orange or Red Peppers
1 Onion
1-2 Avocados
Pico Conquered the World

Chicken Marinade:
Olive Oil
Red Pepper Flakes
Salt & Pepper
Chili Powder
Cayenne Pepper
Chopped Cilantro
Garlic Salt
1 Packet Taco Seasoning per two chicken breasts

Step 1: It puts the chicken in the marinade, or it gets the hose again
Slice your chicken breasts into pretty thin strips and then marinate with your poison of choice. … errrr… your spices of choice. We used olive oil, cumin, red pepper flakes, salt, pepper, chili powder, cayenne pepper, cilantro, and garlic salt for at least 30 min. You can, of course marinate for a shorter or longer period of time, but in our opinion, the longer, the better.

Step 2: Chop up your veggies Samurai-style
Whilst your chicken is marinating, you should be capable of doing a few things simultaneously. At this time, please prepare your vegetables for the Battle Royale, oooooor for the pan of sizzling vegetable oil, whatever works. Once you have your veggies chopped up, please insert into sizzling pan and cook for about 5-8 minutes or until softer than fresh. You can also start getting out the rest of your chimichanga ingredients.

Step 3: Time to Combine
Once your vegetables are cooked, get your chicken’a’sizzlin in a different pan. We don’t recommend putting the raw chicken in with the veggies, because it may take longer to cook, and may not cook evenly. Also, it’s call crowd control. After about 10 minutes, if you feel your chicken is cooked through, you may combine the sizzled veg with the cooked chick. We recommend covering the pan at this point and sizzling together on low for a few minutes at least.

Step 4: Construct the Changa
We have found that sticking your tortillas in the microwave for about 20 seconds wrapped in moist paper towel makes for pretty great elasticity for folding and creating. Take your moistened and warmed tortilla and apply the following: a dollup of refried beans, a spoonful (or two) of chicken/veg, a spoonful of pico de gallo, a drizzle of taco sauce, and a dash of cheese. Of course, feel free to add or omit to these changa ingredients. After you’ve stacked your filling of choice, fold the tortilla into envelope shape and prepare, once again, for the pan.

Step 5: The Secret Step
Separate one egg for it’s white. To assist with sealing the chimichanga envelope, we recommend wiping eggwhite on the closing fold and pressing tightly shut. The changa will be going into the pan of hot oil fold down, to finalize the seal of doom.

Step 6: The Sizzle and Broil
Since your pan of oil should have been quite warm before inserting sealed changa, it will probably only take about 20-30 seconds to brown the package before you flip to the other side. Make sure to keep an eye on yours during this step however, because a burnt chimichanga is just not going to taste the same. After both sides are tanned, we put ours under the broiler with another small bit of cheese on top for about 30-45 seconds. Again, this burns easily, so BEWARE.

Step 7: Whet your whistle, comb your fu manchu, garnish and enjoy.
We finished ours off with pico and sliced avocado, couldn’t have been better.

This entry was written by rhetorock and published on March 26, 2012 at 2:20 pm. It’s filed under Recipes and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “The Chimichanga of Fu Manchu

  1. Those look AMAZING!!!! Going to try this at some point! Very nice!

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